Whenever I want a quick, nourishing comfort meal, I reach for red lentils and make this quick harissa lentil soup. This Moroccan-inspired red lentil soup with harissa is a flavour-packed, pantry-friendly dinner that comes together in about 30 minutes.
I love the sweet, earthy character of red lentils paired with the heat and complexity of harissa. Finish each bowl with a dollop of yoghurt and a bright cilantro salsa (or pesto) for a fresh, zesty contrast.
The result is a simple, delicious pantry meal that quickly becomes a go-to on cold weeknights.
In this post
- Why you’ll love this recipe
- What is rose harissa?
- Ingredients and substitutes
- What to serve with red lentil soup
- Harissa lentil soup recipe
Why you’ll love this recipe
This harissa red lentil soup is warming and full of spicy, aromatic flavour — ideal on a chilly evening. Additional reasons to love it:
- Quick and easy: Ready in about 30 minutes, it’s a one-pot main that’s great for busy nights.
- Full of flavour: A blend of warm spices and harissa creates depth and aroma.
- Vegan and gluten-free: Naturally plant-based and suitable for many diets.
- Versatile: Stir in cooked chickpeas or white beans for extra protein, or serve over barley or quinoa for a heartier bowl.
What is rose harissa?
Harissa is a fragrant North African paste made from red peppers, chillies, toasted spices and garlic. Rose harissa adds rose petals or a touch of rose water for a subtle floral note that complements the heat and spice. It’s the flavourful twist that lifts this lentil soup.
You can buy rose harissa or make it at home. Different brands vary in heat, so adjust the amount to suit your taste.
Ingredients and substitutes
This simple vegan lentil soup is flavourful and quick to assemble. A zesty coriander salsa brightens the bowl and makes it a complete meal.
- Olive oil: Extra virgin is nice, but use your preferred cooking oil.
- Aromatic vegetables: Onion, garlic and chilli form the base. You can also add celery, carrots or other vegetables you have on hand.
- Spices: Ground cumin, coriander, cinnamon and turmeric add warmth. Substitute ground ginger or use a North African blend like ras el hanout if preferred.
- Harissa: Rose harissa adds floral depth, but regular or smoked harissa also works. Adjust quantities based on heat level.
- Tomato paste and tomatoes: Tomato paste deepens the tomato flavour; canned whole or crushed tomatoes are used here. Fresh tomatoes work when in season.
- Red lentils: Split red lentils cook quickly and break down into a silky texture. Green or brown lentils can be used but will need longer cooking time.
- Vegetable stock: Use a good-quality store-bought or homemade broth.
Related posts:
- How to make rose harissa paste from roasted red peppers.
- Harissa substitutes you may already have.
Add freshness with a cilantro salsa
A zesty cilantro (coriander) salsa adds a bright, spicy hit and acidity that contrasts the rich soup. If you don’t have cilantro, serve the soup with lemon wedges or swap parsley.
The salsa uses tender cilantro stems as well as leaves for extra flavour and less waste. You can refrigerate leftover salsa in a sealed jar for up to 5 days and add it to salads, grains or sandwiches.
For a Moroccan twist, add finely diced preserved lemon. Other tasty swaps include basil pesto, shatta, zhoug (spicy cilantro sauce) or your favourite hot sauce.
What to serve with lentil harissa soup
Serve the soup simply with a spoonful of Greek or coconut yoghurt, freshly ground black pepper and a drizzle of extra-virgin olive oil for a quick weeknight meal. If you have more time, build it into a bigger spread:
- Bread: Crusty sourdough, Moroccan khobz or quick yoghurt flatbreads are ideal for mopping up the soup.
- Mesa-style sides: A small mezze platter with hummus, yogurt-cucumber sauce or zhoug pairs nicely.
- Zesty salads: Arabic chopped salad or a tahini tomato-cucumber salad add freshness.
- Grains: Spoon the thick soup over couscous, barley or quinoa to make it even heartier.
- Extra vegetables: Add canned chickpeas, roasted squash or sweet potato to extend leftovers into a full meal.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer. I’d love to hear how you served yours!
Frequently asked questions
Rose harissa includes rose petals or rose water, giving a subtle floral lift in addition to the red peppers, spices and garlic found in traditional harissa.
Yes. Regular harissa works well here; you’ll forgo the floral notes of rose harissa. If desired, add a small splash of rose water to replicate those flavours.
No. Split red lentils don’t need soaking and cook quickly; a rinse before cooking is usually sufficient.
Homemade harissa
- Make rose or regular harissa from roasted red peppers.
- Rehydrate dried chiles to make an easy harissa paste.
- Create a dry harissa powder to reconstitute into paste when needed.
- If you need a quick option, use one of several harissa substitutes.
Other popular recipes with harissa
If you enjoy these flavours, try dishes like harissa roasted cauliflower, harissa shakshuka, harissa butter or oven-roasted harissa tomatoes.
Harissa Red Lentil Soup with Cilantro Salsa
Equipment
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Mortar and pestle – optional
Ingredients
Red Lentil Soup
- 2 tablespoons olive oil
- 1 large onion, roughly chopped
- 2 garlic cloves, minced
- 1 red chilli, sliced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 2 to 3 tablespoons rose harissa (see notes)
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) whole tomatoes in juice
- 1 cup split red lentils
- 4 cups vegetable stock
- Kosher salt, to taste
Spicy Coriander Salsa
- 1 large handful fresh cilantro, leaves and soft stems roughly chopped
- 1 to 2 green chillies, thinly sliced
- 1 garlic clove, minced
- ½ teaspoon coarse sea salt
- 1 lemon, zest and juice
- 2 tablespoons extra virgin olive oil
To Serve
- Greek yoghurt (or coconut yoghurt for vegan)
- Black pepper, to taste
- Flatbread (optional)
Instructions
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Heat a medium soup pot or Dutch oven over medium heat. Add the olive oil and onions and cook, stirring often, until soft, about 6 minutes. Add the garlic and chilli (if using) and cook 3 more minutes until fragrant.
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Add the cumin, coriander, turmeric and cinnamon and cook 2 minutes, stirring to coat the onions with the spices.
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Stir in 2 tablespoons harissa and 2 tablespoons tomato paste, then add the red lentils and stir for a minute.
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Add the canned tomatoes with their juice, breaking them up with a spatula. Pour in the vegetable stock, add a teaspoon of salt, and bring to a boil. Reduce heat and simmer gently, uncovered, for about 20 minutes, until the lentils are soft and starting to break down.
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While the soup simmers, make the coriander salsa: bruise the cilantro, chillies, garlic and coarse salt in a mortar and pestle to a rough paste, or finely chop and mix in a bowl. Stir in lemon zest, lemon juice and olive oil. Taste and adjust.
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Taste the soup and add salt as needed. Add another tablespoon of harissa if you want more heat or depth.
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Divide the soup among 4 bowls. Add a tablespoon of yoghurt to each, swirl gently, spoon over the cilantro salsa and finish with a grind of black pepper. Serve with flatbread or toasted sourdough.
Notes
- Red lentils: Split red lentils cook quickly; whole red lentils or other lentil types will need more time.
- Harissa: Rose harissa gives a floral lift. If you only have regular harissa, add a small splash of rose water if you like. Start conservatively and adjust heat at the end of cooking.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Try more comforting soups and stews:
- Plant-based broccoli and pea soup with basil
- Chinese tomato egg drop soup
- Persian eggplant and lentil stew